Tag Archives: pumpkin

As summer turns into fall, farmers markets fill with a cornucopia of pumpkins and squashes. I love all things pumpkin, and this soup is no exception. My vegan Thai pumpkin soup recipe has a perfect blend of exotic flavours, different from the traditional pumpkin pie spice blend. The mixture of savoury and sweet provided by the pumpkin, sweet potatoes and coconut milk is delicious, while staying low in calories.

Vegan Thai Pumpkin Soup Recipe

Feel free to play with adding different amounts of your favourite Thai spices and peppers, either leaving it mild to let the gentle tastes of pumpkin and coconut to shine, or heating things up to a spicy inferno.

You can leave it chunky, or as I prefer, blend it until it’s smooth and creamy. This vegetarian pumpkin coconut soup is perfect as an appetizer, or as an accompaniment to a spicy Thai noodle dish.

Add the pumpkin, sweet potatoes, vegetable stock and water and bring to a boil for 5 minutes

Cover and reduce heat to low to simmer until the pumpkin and sweet potatoes are tender, around 15 minutes, stirring occasionally.

Add the coconut milk, lime juice and zest and salt to taste.

Purée soup to desired consistency with an immersion blender.

Add the chickpeas and heat on low for 5 minutes.

Serve the finished soup into bowls and garnish with cilantro.

I prefer to purée this vegetarian pumpkin soup to a fine, smooth texture to give it a gourmet taste. This is a quick and easy recipe to prepare and can even be made the day before a larger Thai feast to make you look like a vegan all-star.